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Carbonation Volumes Calculator

Estimate bottle-priming sugar by weight with temperature-based or measured starting CO₂. Compare a separate sea-level keg equilibrium pressure estimate.

Use this result well

Inputs that matter
Packaged volume unit, Beer being packaged (L), Beer being packaged (US gal), Target CO₂ (volumes), and 9 more
Output to expect
Bottle Priming, Keg Equilibrium Pressure
  • Check the units and required inputs before comparing results.
  • Keep the assumptions with a copied result so you can reproduce the calculation later.
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Reference & details

How it works

Starting dissolved CO₂

For temperature estimates, use CO₂ volumes = 3.0378 − 0.050062T + 0.00026555T² with T in °F. This tool limits the estimate to 32–80°F. Temperature history, cold crashing and storage can change actual dissolved gas; a measured starting value is available.

Source: Brewer’s Friend — Beer Priming Calculator

Sugar yield and packaged volume

Multiply packaged liters by the additional CO₂ volumes and a sugar factor. The cited primer uses approximately 4 g/L/volume for sucrose and 15% more for dextrose, giving 4.6. DME requires an entered factor: 5.6 is an example based on the primer’s approximate extract comparison, not a product guarantee. One US gallon is 3.785411784 liters.

Source: Mark Hibberd — A Primer on Priming

Keg pressure polynomial

P = −16.6999 − 0.0101059T + 0.00116512T² + 0.173354TV + 4.24267V − 0.0684226V², where T is °F, V is CO₂ volumes and P is sea-level gauge psi. This is an equilibrium estimate for a CO₂-only headspace; altitude, gas blends and serving lines need separate treatment.

Source: The Brewery — Force Carbonation Tables

Updated: September 2026

Example Scenarios

Use actual bottling volume and an appropriate starting CO₂ estimate to calculate sugar by mass.

Review how sucrose, dextrose and a product-specific DME factor affect the estimated weight.

See how the required CO₂ pressure changes when the same beer target is held at a different temperature.

Common Mistakes to Avoid

Treating the cold-crash temperature as the full fermentation history

Review the temperature and pressure history. Use a reliable dissolved-CO₂ measurement when the temperature approximation is unsuitable.

Measuring every sugar with the same tablespoon conversion

Weigh the ingredient; density and fermentable yield differ.

Priming beer that is still fermenting

Confirm fermentation has finished and that the packaging is suitable. Remaining fermentables are not included in this calculation.

FAQ

The tool rejects that case because adding sugar cannot remove existing CO₂. Review the starting value and target.

Yes. Bottle volume can be liters or US gallons, and temperature estimates can use Celsius or Fahrenheit. Results include grams and ounces by weight.

Its extract yield and fermentability vary. The default is a worked-example estimate, so use a value supported by your product and process.

No. The results do not determine time to equilibrium, bottle pressure limits, relief-valve settings or equipment strength.

About Carbonation Volumes Calculator

Start with the volume of fully fermented beer being packaged and its starting dissolved CO₂. The bottle mode estimates sugar mass for a chosen target, with explicit ingredient assumptions. The keg mode separately estimates CO₂ gauge pressure at a measured beer temperature; it is not a rapid-carbonation schedule.